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Two-Mushroom Quiche

Friday, December 23, 2011

Two-Mushroom Quiche

6 small leeks (about 1 pound), roots & ends trimmed
1 tablespoon of extra-virgin olive oil
1 partly thawed 9" deep-dish pie shell
1 pound of mixed wild mushrooms, such as oyster and shiitake
3 large eggs
1 cup of whole milk
1 teaspoon of fine sea salt
Freshly-ground black pepper, to taste
1 cup of grated cheddar cheese, (lightly packed)





Preheat oven to 400ºF. Rinse leeks well and drain. Cut into 1/2-inch-thick slices. Using fingers, push slices into rings. Set aside. Heat large skillet over medium heat and, when warm, add olive oil. Reduce heat to medium-low, add leeks and cook for about 5 minutes, or until leeks begin to soften and glisten. Remove from heat and set aside.

Using fork, prick pie crust all over and pre-bake about 20 minutes, or until brown. Meanwhile, thinly slice mushroom caps and chop stems. Reheat leeks and add mushrooms, cooking over medium-low for about 15 minutes, or until very soft and fragrant.

Remove pie crust from oven and pour leek-mushroom mixture into crust. Beat together eggs, milk, salt and pepper, and pour over vegetables.

Sprinkle grated cheese over top and bake until set and flecked with brown spots, about 30 minutes. Serve warm or at room temperature.

This recipe yields 4 to 6 servings.

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